The vineyard has a simple moniker, “a warm spot in a cool place.” This unique climate allows the Aubert team to achieve optimally ripe grapes with a vin-de-garde personality. Soils of Carneros are thin and the vines struggle to find nutrients, thus low vigor is the norm. Grapes are harvested at night. Primary and secondary fermentation are conducted in barrel and take nearly 7 months to complete.

The wines are fermented with 100% Native yeast in barrel. The outcome is a slightly hazy wine due to Aubert's commitment to minimal intervention winemaking.